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Chocolate Coconut Bundt Cake

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“I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)”
1hr 5mins
1 bundt cake

Ingredients Nutrition


  1. Can use a chocolate glaze if you prefer.
  2. Preheat oven to 350° degrees.
  3. Grease and flour a 10" bundt pan.
  4. Filling: In a small bowl, beat egg whites till foamy.
  5. Slowly add sugar while beating whites until stiff peaks form.
  6. Stir in flour and coconut and set mixture aside.
  7. Cake batter: In a large bowl, mix remaining ingredients.
  8. Beat for 2 minutes with mixer at medium speed.
  9. Pour about 1/3 to 1/2 of the batter into the pan.
  10. Spoon the coconut mixture evenly on top of the batter.
  11. Fill the pan with the remaining batter.
  12. Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  13. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  14. When cool, top with glaze.
  15. Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

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